Cashew Cookie Balls

Rev. 23-Oct-2001

• 3/4 cup unsalted corn oil margarine
• 1/4 cup sugar
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup dry roasted unsalted cashews, chopped
• confectioners' sugar

1. Cream together margarine, sugar and vanilla in a small mixing bowl until light.

2. Stir in flour until blended; mix in cashews.

3. Shape teaspoonfuls of dough into balls; place 1 inch apart on ungreased baking sheets.

4. Bake in preheated 350 F oven 12 to 15 minutes, or until done. Do not overbake.

5. Cool on wire racks, sprinkle with confectioners' sugar when cooled.

NOTE: Unsalted corn oil margarine and unsalted cashews are a boon to anyone on a low-sodium diet or reducing diet, as restricting salt intake reduces water retention.

Makes 3 dozen cookies.

Oct 2001 [from "The Complete Dessert Cookbook" by Johna Blinn, page 92]